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Show Page 16 Thursday, November 13, 1980 The Newspap." 5i y ii VNV 11 - jfci Kimball Christmas Show Opens Sunday lMCprOSS by Rick Lanman Judge Wine On Its Own Merit A GATHERilNC; plACE The Old P.J. at the Resort Totally Remodeled, Under New Management GRAND OPENING Friday November 14, 7:00 p.m. All proceeds to be donated to help resurrect EDNA (KPCW's 1947 transmitter) CRACKERS Jazz to country-rock $2.00 cover charge Beer, set-ups and hors d'oeuvres available Over 130 artists will be represented at the Kimball Art Center's Gallery Shop Christmas Show Nov. 16 through Dec. 11. At least 600 pieces will be on display in the main gallery opening day. The show will draw from Arts Festival artists, persons per-sons currently displaying in the Gallery Shop, and a number of new artists. All of the participants were invited or juried into the exhibition. The Christmas show is designed to offer something for everyone. It is unique in that persons may take items with them at the time of purchase. In addition, Kimball Kim-ball Art Center members will be given a 10 percent discount on all artwork purchased opening day. A special reception will be held this Sunday from 3 to 5 p.m. A number of the artists will be present, and the Ad Hoc Singers will provide entertainment. Refreshments Refresh-ments will be served. The public is invited to attend. Trivia Test Now Serving Dinner Sunday & Thursday til 10 p.m. Friday & Saturday til 2 a.m. Experience Unique Dining Join us in our patio greenhouse for breakfast, lunch or dinner featuring our famous breakfast specials including 'The Miner's Dawn" and Park City's best selection of soups, sandwiches, omelettes as well as our excellent salad bar. Sunday-Thursday, 6:30 a.m. to 10 p.m. Friday and Saturday, 6:30 a.m. to 12:00 a.m. Breakfast served anytime THE ESTABUSHMENT ' Vf X Visa Mastercharge 315 Main Street, 649-8284 I S - , . - , - I Kuth Thomson For the third week running, Ruth Thomson has correctly answered the Trivia Test, winning yet another lunch compliments of the Main Street Deli-Market. Ruth knew that Walter Winchell narrated "The Untouchables," that the Chicago Tribune ran a banner headline proclaiming "Dewey Wins!" and that Greg Lawson was the only Planning Commissioner to vote "no" on the r.oit' Course Hotel. Save Ruth the bother of having to eat out again this week, and be the first person to correctly answer an-swer the Trivia Test. Submit your answers to : The -Newspaper at 419 Main Street, or call 649- '1901bytWdn Tuesday. ""' This week's 'questions are : 1. Who was the East Coast disc jockey who was known as "The Fifth Beatle" because of his campaign to popularize them in 19(i4? 2. What was Steve McQueen's nickname in "The Great Escape ? " 3. Who is the new technical director for KPOW? The past decade has seen a proliferation of new wineries in many parts of the world, especially the United States. As a result, excellent table wines are being grown in states that twenty years ago offered no wine at all. While Oregon, Idaho, New York and Washington, to name a few, have accomplished accom-plished a great deal particularly in the area of quality control, California remains the stronghold with respect to the development of wines that adhere to the classic originals of Europe. In Winepress we frequently have encouraged encour-aged the drinker to evaluate and accept a wine on its own merits. Climate and soil contribute definite characteristics to grapes; obviously a Pinot Noir grape (the basis for great Burgundies), grown in the Sonoma Valley of California cannot taste like its counterpart grown in the Cote d'Or of France. Nevertheless, wine drinkers continue to berate the Pinot Noir for just that reason they pronounce it an inferior wine as it lacks the classic characteristics one associates with great Burgundies. Traditions are wonderful in that they establish criteria for evaluation. They are important, as well, in providing a base for comparisons and standards of quality. As wine drinkers, each of us would do well to catalogue our memories and respect those few great wines we chance to meet. We must also recognize, however, new trends and subtle variations, for these departures from classic form represent the new traditions that will become the signature of North American wines. In recent years, many Californian wineries have concentrated on the production of premium wines, particularly the Cabernet Sauvignon. Here, a comparison to the great Chateau wines of Bordeau, France appears inescapable. Remarkably the comparison is a practical one; the soils and climates of the two regions are not terribly different, although certainly western France experiences experi-ences colder winters. In 1971, Tom and Sally Jordan came to California with the purpose of producing great Cabernet Sauvignon in the classic French tradition. Financing the venture following a successful career in petroleum exploration was easy enough, but locating the right horticulturist was more difficult. With the help of Beaulieu Vineyards' Andre Tchelistcheff and viticulturist Michael Rowan, 275 acres of prime land were purchased in the Alexander Valley. Rowan, who became the vineyard master, planted the land in Cabernet Sauvignon and Merlot grapes, the latter frequently mixed with Pinot Noir to provide body. While the Jordans constructed a home that resembled a French Chateau in Grandier, the vines prospered and in 1976 produced their first pressing. The subsequent fermentation and other aspects of production took place in the finest of facilities. Specially designed stainless steel fermentation vats, horizontal presses and unque racking' procedures initially assured a wine of superior quality. During most of the winter, the new wine occupied American oak casks before being transferred to French oak in the spring. The 1976 pressing spent a full two years in the oak prior to bottling. Originally the decision had been made to age the wine at least five years prior to release. Yet during the summer of 1979 it became evident that the premier vintage was maturing at an unexpected rate, in part due to excellent handling and aging. A release was subsequently scheduled for the spring of 1980, and with discrete fanfare the 1976 Jordan Alexander Valley Cabernet Sauvignon made its debut. Immediately receiving critical acclaim, it was declared a wine of classic claret proportions; amazing for a first pressing. Robert Balzer, wine critic for the Los Angeles Times wrote, "the unmistakable Cabernet bouquet contains suggestions of black currents and loganberries, maybe reminiscent reminis-cent of Chateau Mouton-Rothschild and Petrus." Considering the time, patience and .energy given to this first vintage, a price of $11 a bottle does not seem so extravagant. While in the years to come Jordan Alexander Valley will compete with the best of Europe, we should bestow our accolades based on its individual style and personality. It will remain after all, a Californian Cabernet, not a ranked Bordeau wine. While the comparisons are very evident, we will praise it as truly American. In hope of providing a shade of contrast, I enjoyed another wine this past weekend that also comments on the tradition of wine. Dining with friends, they produced a well-chilled Mirassou Vineyards Riesling. Pierre Mirassou, also a Californian pioneer in the wine trade, has worked hard over the years to produce premium wine within the scope of a growing vineyard. He has succeeded! Our Riesling was a delicate, medium to light fruity wine, with beautiful color and moderate acidity. It was delightful! Regardless Regard-less of the green bottle, however, it did not taste like a German Mosle. Grown from the same grape, the Mosel wines of Germany come from a region much different in climate than California. Appropriately, the Mirassou was unique, and well it should be, for it has developed its own character and personality. To call it an inferior wine because it lacks the slightly higher acidity of the Mosel, for example, would simply be unfair. As we travel in this world we are pleased when new vistas provide our eyes with a treat. So it should be with our wines. Learn to enjoy a variety of experiences and you will learn more about wine. . . . , ' . ini -i "i : 'Camelot' Tickets On Sale Shangri - La Ent. spt-ciaiiinK in W indow Washing, Janitorial, Maintenance & Repair Sen ices Low Prices, Reliable Work, free Kslimatcs CALL BOB &MICHKLLK 649-6887 The Kimball Art Center now is selling tickets for the upcoming Kimball Art Center-Park City Players production pro-duction of "Camelot." The Lerner and Loewe musical will be presented at Park City's Yarrow-Holiday Inn. On Dec. 5, 6, 12 and 13, "Camelot" will be presented as a dinner theatre. A show only will be staged Dec. 10 and ll. There are a limited number of show only tickets available during the dinner performances. Tickets for the show are only $4 for Kimball Art Center members and $5.50 for nonmembers. The dinner show cost is $15.50 for members and $17 for non-members. non-members. Children under 12 will be admitted to the dinner show for $10 (member price) and $12 (nonmember price). Group rates are available. Reservations can be made by visiting the Kimball Art Center or by calling 649-8882. Reservations for the dinner shows must be paid 48 hours in advance. M o u nt a in Sustenance a u D O D N N N R K I ADOLPH'S On the golf course, Park City. Exceptional dining with Swiss hospitality. Everything from Escargots Bourguig-nonne, Bourguig-nonne, Raclette Swiss style to veal specialties. Seafood, beef and chef's specials; Roast Rack of Lamb, Steak Diane and Roast Duckling a L'Orange for dinner, flaming desserts and Sunday Brunch year round. Hours: 6 -1 1 nightly, Sunday Brunch 1 1 a.m. - 2 p.m. Reservations requested, 649-71 77. BAGEL NOSH 592 Main St., 649-6674. The restaurant chain that boasts "everything" on a bagel. For the uninitiated, a Bagel Nosh is a combination bakery, delicatessen, and restaurant, specializing spe-cializing in ten varieties of oven fresh bagels baked on the premises and served with everything from plain cream cheese to pastrami. Also specializing in "take out" and catering. Open daily from 7 a.m. - midnight, 7 days a week. CAR 19 Reasonably priced dining featuring prime rib, nightly chef's specials and a unique variety of entrees. Serving dinner din-ner 6-1 1 p.m. Tuesday through Sunday. Mini-bottle and wine service available with dinner. For more information, call 649-9486, 649-9474 or 649-9338. 438 Main Street. THE CARBIDE LAMP Dine in authentic old mining atmosphere on Park City's historic Main Street. Specializing in Prime Rib, steaks and outstanding seafood. Build your own salad from real mine car salad bar and dip your soup from original shaft sinking buckets. Serving breakfast, lunch and dinner as well as an excellent Sunday Brunch. We feature daily lunch and dinner specials, along with homemade soups, breads, dressings and desserts. Private party room available with dance floor and catering. Take-out orders and box lunches prepared. Wine and liquor available. Hours: Monday - Saturday, 8 a.m. 10 p.m., Sunday 9 a.m. 8 p.m. 649-6466. 596 Main Street. THE CLAIMJUMPER Set In the historic Claimjumper Hotel, this first-rate steakhouse serves the famous Baseball Steak as a specialty. special-ty. Old whiskey bottles serve as menus. Open 6 10 p.m., Sunday Thursday; 6-11 p.m., Friday & Saturday. 573 Main Street, 649-8051. THE CORNER STORE Whether you eat indoors or on the patio, The Corner Store makes dining a delight. Try our "Super Sundae", the icecream sundae you build yourself. Pour on our 10 toppings, top-pings, add nuts, carob chips and whipped cream and WOW it's "SUPER SUNDAE"!. Featuring giant 6 oz. gourmet burgers bur-gers and delightfully different sandwiches. Catering, too... at the Resort. Open daily 1 1 - 8 p.m., 649-8600. DIGGER'S EXPRESS COMPANY This "local" restaurant and bar located downstairs at 442 Main St. features breakfast (8 -1 1 a.m. Saturday and Sunday only) and lunch (1 1:30 a.m. - 4 p.m.). Inside or out on the back patio. Come try Digger's Homemade Lunch Specials (Monday - Friday). Also serving beer and set-ups 'til 1 a.m. THE EATING ESTABLISHMENT Join us in our patio greenhouse for breakfast, lunch or dinner featuring our famous breakfast specials, including "The Miner's Dawn" and Park City's best selection of soups, sandwiches, omelettes as well as our excellent salad bar. Sunday-Thursday. 6:30 a.m. to 10 p.m., Friday and Saturday, 6:30 a.m. to 12 a.m. Breakfast served anytime. Visa and Mastercharge accepted. 315 Main St., 649-8284. EL PAPAGAYO (THE PARROT) Look for the brightly colored parrot at 430 Main St. and try our authentic Mexican Food. Lunch served from 11:30 - 2:30 and dinner from 5:00 -10:00 seven days a week. Sunday Brunch served from 10:00 - 2:00 featuring strawberry margarita set-ups, or try calling 649-6300 for your Take-Out meal. FINNEY'S, A GATHERING PLACE Just what it says, a place to gather and enjoy good char-burgers, char-burgers, deli sandwiches and beverages inside or at outdoor out-door tables. Located in the Old Town across from Utah Coal and Lumber. Happy hour from 5 - 7 daily. Ladies' night Tuesday Tues-day and Thursday. Boys' night out Wednesday. Stop in and play darts or foosball anytime. GRUB STEAK Is Park City's largest steakhouse where you can watch your favorite cut broiled on the open grill. The restaurant features steaks, prime rib and seafood. This area's largest and freshest salad bar boasts over 35 items. Entertainment, Wednesday through Saturday. Open 6 10 p.m. Monday -Thursday, 6-11 p.m. Friday & Saturday and 5-10 p.m. Sundays. Sun-days. Open for breakfast during the ski season. Located in Prospector Square. 649-8060. THE IRISH CAMEL "Unique" describes this new establishment best. A pub atmosphere with a collection of antiques enhanced with oak, brass and stained glass. Serving authentic Mexican dishes, burgers and salads. And the price is right! You'll also enjoy our frozen strawberry or lime margarita set-ups so don't forget your booze! 434 Main St. 649-6645. Closed Wednesdays. JANEAUX'S This beautifully restored restaurant is a "must see" during dur-ing your stay in Park City. Crab, salmon, cordon bleu, prime rib, roast duck, and pepper steaks are just a few of the expertly ex-pertly prepared entrees. Dinner 5:30 -10:30. 306 Main St. 649-6800. MILETI'S Park City's only Italian restaurant offers an elegant but intimate atmosphere to enjoy the offerings of a now expanded ex-panded a la carte menu. The menu features items such as escargot and antipasto for appetizers, while pastas, veal, chicken and beef dominate the entree selection. Moderately Moderate-ly priced. 412 Main St., 649-821 1. Dinner hours are from 5:30 to 10:30 p.m., 6 nights a week. Mileti's Social Association, a private club, is located upstairs. Open from 5:30 -1 a.m. PARK CITY YACHT CLUB RESTAURANT 649-7778. You'll find us conveniently located at the Resort Re-sort Center with unlimnea parking, ban into ram citys finest fi-nest restaurant and enjoy the casual and most unique atmosphere atmos-phere in town. You can dine under the stars in our glass enclosed en-closed dining room overlooking the waterfall or have oysters oyst-ers on the half shell at the oyster bar alongside the warmth of the antique fireplace. The menu includes the best seafood sea-food and beef available, vegetarian plates or a fantastic voyage voy-age to our famous salad boat. Open every evening. ROYCE'S Located at 1800 Park Avenue in the Yarrow (a Holiday Inn) The atmosphere is casual, but you can count on some of Park City's finest cooking with a fare ranging from American Ameri-can to Continental. Breakfast is served from 7 a.m. -1 1 :30 a.m., lunch from 1 1 :30 a.m. - 3:00 p.m. and dinner from 5 p.m. -10 p.m. There are daily lunch and dinner specials. Beer and set-ups are available. (There's a liquor store on the premises). We welcome you to join us. 649-8659. SHANNONS Shannons will re-open for the winter season on or about December 20. Shannons dining room is available for private parties. Call and inquire about our special holiday menu for these affairs. 649-9474. i t r 'iMMnrMMrTMMrMTnr"Hr i i i i i i i i .m i i i i rT"TTw mm A h |